等电点除蛋白的pH值对螺旋藻酸性多糖硫酸基团含量的影响

Effect on Sulfate Content of Acidic Polysaccharides from Spirulina Platensis at Different pH Values

考察等电点除蛋白对螺旋藻酸性多糖的硫酸根含量的影响。采用热碱水提取 ,乙醇沉淀 ,CPC络合得螺旋藻酸性多糖。硫酸苯酚法测定糖含量 ,聚丙烯酰胺凝胶电泳和氯化钡明胶法检查硫酸根 ,2 0 0～ 4 0 0nm紫外扫描及水解氨基酸检测蛋白。结果表明 ,不同酸化条件对螺旋藻酸性多糖的硫酸根含量有明显的影响 ,以pH值 4 .0去除蛋白效果最佳 。

To study the effect on sulfate level of acidic polysaccharides from Spirulina Platensis (APSP) at different pH values. The polysaccharide was extracted from the powder of Spirulina Platensis by basic hot water. After precipitation by alcohol the crude polysaccharide was obtained. Then polysaccharide was complexed by CPC and precipitated by alcohol. After absorption by AmberliteIRA-900Cl APSP was obtained. The contents of the polysaccharide, sulfate and protein were assayed by sulfuric acid-phenol, BaCl 2-gelatin and amino acid analysis respectively. Different pH values influence the content of sulfate of APSP. At pH4.0 proteins could be better removed and sulfated polysaccharides could be kept well.